Following with fresh recipes for summer, today we suggest a salad of sea and Earth flavors, nothing less than cod, chickpeas and peppers. A set that we also take in winter, but with a fresher presentation for these hot summer days. Get all the facts for a more clear viewpoint with cardiologist. Chickpea and codfish salad ingredients: 600 g chickpeas cocidos.200 cod desalado.4 huevos.1 cebolla.1 pepper lata.1/2 g garlic.Modena vinegar.Aceite.Sal. we will begin putting a quart of water in a saucepan and heat until almost boiling. Before entering boiling, add the cooked chickpeas and leave that warm up five minutes. We then drain them and will put them in a bowl for salads. Separately, cut the cod into thin strips and hidrataremos it a few minutes in water. We will put in a casserole with salt water, and heat it until it boils.
We surrounded the eggs and 10 minutes. We will draw them and cool them with a jet of cold water. We then peel them and picaremos. Later we picaremos very fine pepper, as well as the onion and garlic. Alinaremos with oil, vinegar and salt and pass the mixture through the blender. Finally, mix the chickpeas with cod, well drained, add the chopped eggs and pour over the sauce that we have prepared earlier. This salad will be served cold, so it has to spend a few hours in the fridge. In our Cookbook, apart from being able to find recipes for salads, you will find croquettes recipes, pizza recipes, or recipes of monkfish.